Anelletti little timbale with sardines.
INGREDIENTS (SERVES FOUR):
400g Anelletti Pasta
500g Wild Fresh Fennels
10 Agostino Recca Salted Sardines
100g Agostino Recca Fillets of Anchovies in Olive oil
1 Small White Onion
50g Raisin and Pine nuts
1 Saffron Bag
Extra Virgin Olive Oil
Dry White Wine
Salt and Pepper
Remove the hardest stems of the wild fennel, wash and boil them in salted water, then drain and chop them finely, keeping apart the cooking liquid. Let fry chopped onion in a saucepan with a drizzle of oil and add the drained anchovy fillets and melt them in the sauce, then add the pine nuts, fennel, raisin and sardines and cook.
Wet with wine and wait for it to evaporate, then pour a glass of the fennel cooking liquid in which you have previously dissolved saffron; salt, pepper and cook gently for about 20 minutes.
Boil the pasta in the fennel cooking liquid, then drain "al dente" and season with the sauce. Pour into a buttered baking pan sprinkled with toasted breadcrumbs.
Cover with other toasted breadcrumbs and bake in preheated oven for about 30 minutes.
White wine - Chardonnay IGP Sicilia.
Serve chilled at 8-10°C.